Cheddary Chicken Pot Pie

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1 (10 ounce) can  condensed cream of chicken soup, undiluted
• 1  cup milk, divided
• 1⁄2 cup  chopped onion
• 1 (3 ounce) package cream cheese, softened
• 1⁄4 cup  shredded carrot
• 1⁄4 cup  grated parmesan cheese
• 1⁄2 teaspoon salt
• 3  cups  cubed  cooked chicken
• 1 (10 ounce) package  frozen vegetables, cooked, drained
• 1  egg
• 1  tablespoon  vegetable oil
• 1  cup  buttermilk pancake mix
• 1  cup  shredded sharp cheddar cheese
• 1⁄4 cup  sliced almonds

Directions

1. In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, carrots, Parmesan cheese and salt.
2. Cook and stir until the mixture is hot and cream cheese is melted.
3. Stir in the chicken and vegetables; heat through.
4. Pour into an ungreased 2-qt baking dish.
5. In a medium bowl, combine the egg, oil and remaining milk.
6. Add the pancake mix and cheddar cheese; blend well.
7. Spoon over hot chicken mixture.
8. Sprinkle with almonds.
9. Bake, uncovered, at 375F for 20-25 minutes or until golden brown.